Chicken Au Miel
A flavorful chicken dish glazed with honey and lemon, featuring tarragon for a herbaceous touch. Perfect for a comforting dinner with a hint of sweetness and zest.
Ingredients
Instructions
- Combine flour, salt, and pepper in a paper bag.
- Add chicken pieces and shake to coat.
- Place chicken, skin side down, in a shallow casserole dish.
- Pour 1/2 cup melted margarine over the chicken.
- Sprinkle remaining flour over the chicken.
- Bake at 400°F (200°C) for 20 minutes.
- Blend honey, lemon juice, tarragon, and 1/2 cup melted margarine to make the sauce.
- Turn chicken over and pour the sauce over the pieces.
- Return to the oven and bake for another 30 minutes, basting twice.
Tips & Substitutions
To ensure the chicken is evenly coated, shake the bag gently but thoroughly. If you prefer a lighter option, substitute half of the margarine with olive oil. For a twist on flavor, try adding a teaspoon of garlic powder to the flour mixture. This Chicken Au Miel pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal.
Serving Suggestions
Serve Chicken Au Miel with a side of fluffy rice or buttery mashed potatoes to soak up the delicious sauce. A crisp garden salad or roasted seasonal vegetables can complement the dish nicely. For additional flavor, drizzle some extra honey over the chicken just before serving. This dish also pairs well with Light And Crispy Pecan Chicken.
Storage & Reheating
Store any leftover Chicken Au Miel in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help retain its crispy texture while warming it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Au Miel contains roughly 341 calories, with 11g protein, 21g carbohydrates, and 27g fat. It is an excellent source of vitamin C (72% of the Daily Value), iron (56% of the Daily Value), and calcium (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2122mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of frying chicken?
Yes, you can use chicken breasts or thighs for this recipe. Just adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F (75°C) while still being moist and flavorful. Bone-in, skin-on pieces will yield better results in terms of moisture and flavor.
What can I substitute for margarine?
If you prefer, you can substitute margarine with unsalted butter or a plant-based butter alternative. Each will impart a slightly different flavor, but they will all work well in the recipe. Just be mindful of the salt content if you're using salted butter.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce the day before and store them separately in the refrigerator. When ready to serve, simply assemble and bake as instructed. This method can help the flavors meld together beautifully, enhancing the overall taste of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).